Directions:
Pre-heat oven to 325° F. In a medium bowl, combine crushed graham cracker, butter and 2 tablespoons sugar. Spray a 9-inch spring form pan with cooking spray. Press crumb mixture into pan and bake for 14 minutes. In a large bowl, with electric mixer cream the cream cheese and 3/4 cup sugar. Add eggs one at a time and then vanilla, Greek yogurt and 1 cup whipping cream; mix well. Pour into cooled crust and bake 50 to 55 minutes.

In a sauce pan over medium heat, bring 1/3 cup whipping cream to a boil. Remove from heat and add chocolate stirring constantly. Pour ganache over cheesecake and smooth over with a spatula. Sprinkle crushed peppermint on top of ganache. Refrigerate for at least 4 hours or overnight before removing from pan.